Description
Rhubarb Honey Cupcakes are soft, moist treats made with fresh rhubarb and naturally sweetened with honey. Topped with a light honey cream cheese frosting, they’re perfect for springtime celebrations.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup finely chopped rhubarb
- 4 oz cream cheese, softened
- 2 tablespoons honey (for frosting)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat butter, honey, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For the frosting, beat together cream cheese, honey, powdered sugar, and vanilla until smooth and fluffy.
- Frost the cooled cupcakes and serve.
Notes
- Use fresh or frozen rhubarb; thaw and drain if using frozen.
- Cupcakes can be stored in the fridge for up to 3 days.
- Add chopped nuts or candied ginger for extra flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg